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Danny Conkling is a good cook. Actually he is a great cook. He attended the Culinary Institute of America — CIA — worked at Restaurant Daniel in New York, moved out to Seattle and was the chef at Sitka and Spruce, The London Plane and then the fabulous L'Oursin. And thankfully he agrees to come out to the farm every year to teach a class or two. I find him to be one of the best teachers here; patient, thorough and very knowledgable about the material at hand.
Danny has put together the perfect French fall menu, in my opinion. All of our cool weather favorites are here. And if you are like me, you could use a bit of assistance in taking these dishes from good to great.
The menu will be:
Snails with garlic butter and crusty bread.
Cassoulet of white beans with duck confit. ham hock and Toulouse sausages.
Southwest salad with chicken gizzards, bitter greens and frissee.
Gateau Basque filled with pastry cream and brandied cherries.
This class will be delicious and even with the ferry boat, it will be easier to experience a French bistro than flying to Paris.
Danny Conkling is a good cook. Actually he is a great cook. He attended the Culinary Institute of America — CIA — worked at Restaurant Daniel in New York, moved out to Seattle and was the chef at Sitka and Spruce, The London Plane and then the fabulous L'Oursin. And thankfully he agrees to come out to the farm every year to teach a class or two. I find him to be one of the best teachers here; patient, thorough and very knowledgable about the material at hand.
Danny has put together the perfect French fall menu, in my opinion. All of our cool weather favorites are here. And if you are like me, you could use a bit of assistance in taking these dishes from good to great.
The menu will be:
Snails with garlic butter and crusty bread.
Cassoulet of white beans with duck confit. ham hock and Toulouse sausages.
Southwest salad with chicken gizzards, bitter greens and frissee.
Gateau Basque filled with pastry cream and brandied cherries.
This class will be delicious and even with the ferry boat, it will be easier to experience a French bistro than flying to Paris.